Whisk together all the sauce ingredients, the ¼ cup olive oil, ¼ cup milk, 1 tablespoon tomato paste, 1 tablespoon honey, 3 cloves minced garlic, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper.

Put the 4 chicken breasts in a bowl and coat them with about half the sauce. Let them marinate for 30 minutes, or up to overnight in the fridge. Save the rest of the sauce for later.

When ready to cook, preheat your oven to 400°F (200°C).

In a large 9 by 13 inch baking dish, toss the potato chunks, onion rings, and sliced bell peppers with the 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon oregano, and ½ teaspoon black pepper. Spread them into an even layer.

Lay the marinated chicken breasts on top of the vegetables. Pour any remaining sauce over everything.

Cover the dish tightly with foil and bake for 40 minutes.

Remove the foil and bake uncovered for another 20 to 25 minutes, until the chicken is cooked through, the potatoes are tender, and everything is golden at the edges. For extra color, broil for the last 2 to 3 minutes.

Let it rest for 5 minutes before serving.